Charred mackerel with tomato ceviche

Retaining their natural taste and texture, Robert Thompson uses wonderful Isle of Wight beef tomatoes to their full potential in this simple summer recipe, pairing a zesty lime and coriander tomato ceviche with smoky, grilled mackerel fillets. Weather permitting, cook the fish outside on a barbecue or alternatively finish the fish with a blowtorch to add extra charring to the skin.

First published in 2016

Ingredients

Metric

Imperial

Charred mackerel

Tomato ceviche

Method

1
To make the ceviche, use a sharp knife to roughly chop the beef tomatoes, retaining some of their natural shape and texture
2
Place in a bowl with the sliced chilli, red onion and coriander leaves and stir to combined. Grate over the zest of the limes and squeeze in the juice, mixing until evenly incorporated
3
Season well with salt and pepper and gently mix in enough olive oil to ensure the tomatoes are evenly coated and glossy – try not to crush or overmix as ceviche should have plenty of texture and bite
4
Preheat a barbecue or griddle pan. Generously oil the mackerel fillets on both sides to avoid sticking and cook skin-side down for 2–3 minutes until the skin is nicely charred. Flip over for a further 30 seconds to finish cooking the other side
5
Check the seasoning of the ceviche, adjusting if required, and divide evenly between serving plates. Top with a charred mackerel fillet and serve immediately
First published in 2016

Robert Thompson's cooking is full of character and classical skill.

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